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Ingredients
| graham cracker crumbs: 2 cups |
| granulated sugar: 2 Tbl |
| salted butter: 6 Tbl (melted) |
| Jell-O gelatin (lemon): 6 oz |
| water: 2 cups (boiling) |
| cream cheese: 8 oz |
| evaporated milk: 12 fl oz (chilled) |
Light and Fluffy Lemon Jello Cheesecake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
18 serving(s)
Tags
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.